Steps to Make Favorite Stir-fried eggplant

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Stir-fried eggplant. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Stir-fried eggplant Recipe. This vegan-friendly eggplant stir-fry is spicy, delicious, and simple to make! It works with any type of eggplant and you can adjust the spice level.

You can cook Stir-fried eggplant using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Stir-fried eggplant

1. Make ready 3 tbsp of canola/vegetsble oil.
2. Prepare 5 clove of garlic.
3. You need 1 of whole red onion.
4. It’s 4 of eggplants.
5. You need 1 cup of water.
6. You need 1/2 tsp of chili powder.
7. It’s 1 1/2 tbsp of garlic powder.
8. Prepare 5 tsp of sugar.
9. Take 1 tbsp of soy sauce.
10. It’s 2/3 tbsp of oyster sauce.
11. It’s 1/2 tbsp of fish sauce.

When eggplant is stir-fried with lots of garlic and coated with a glossy, savory sauce that I can spoon over a big bowl of steamed rice.I'm not vegan, but this recipe can lean that way if you can get your.Enjoy your dinner with these tasty stir-fried veggies served with rice - perfect for an Asian cuisine that is ready in an hour.Reduce heat and let sauce simmer Add eggplant and mix well.

Stir-fried eggplant step by step

1. Mince garlic and onions finely. Slice eggplants diagonally so that its longer for each piece..
2. Mix the sugar, chili powder, and garlic powder in a container..
3. Pre heat oil in wok..
4. Sauté garlic and onions for 1 minute..
5. Add water..
6. Add the eggplant, soy sauce, oyster sauce, and fish aauce. Generously season the sugar, garlic powder, and chili powder mix into the fray. Stir fry until cooked for 3 minutes.

Seasoned simply with gochujang (Korean red chili pepper paste) for a nice spicy kick.Transfer the eggplant to a plate or bowl and keep nearby.Photo: Annabelle Breakey; Styling: Dan Becker.

Stir in cornstarch paste a little at a time.Whisk the reserved sauce to recombine and add it to the pan.Add the ginger, garlic and shallots and stir-fry until fragrant.Add the eggplant, stock, soy sauce, cooking wine, sugar and a pinch of salt.This Thailand-style stir-fried eggplant has a deep, rich, smokey, and spicy flavor that will make you forget all about the fatty meats we usually use in dishes seasoned with Nam Prik Pao.